pressure cooker sakkarai pongal /sweet(chakkarai) pongal
Equipment
- pressurecooker
Ingredients
- Pongal pacha /raw rice - 1 cup
- Moong dal/pasipayaru - 1/4 cup
- Jaggery(powdered) - 11/2 cups
- Cardamom powder - 21/2 tsp
- Pachakarpooram/edible camphor - a small bit
- Cashewnuts broken - 21/2 tbsp
- Raisins/kaindha dratchai - 11/2 tbsp
- Water - 5 cups
- Ghee - 1 cup
Instructions
- Take raw rice in a pressure cooker with moongdal wash thoroughly 2-3 times drain water.2.Add a big dollop ghee with 5 cups of water and let it soak for 20 minutes.3.When soaked bring to boil and close lid.4.Pressure cook for many whistles till done.5.In the meantime when pressure subsides take a kadai add remaining ghee.6.Heat up add broken cashews and fry till golden now add raisins to bloom drain fried mixture and ghee separately in another bowl.7.In the same kadai add powdered jaggery with little water till jaggery gets immersed.8.Let it boil and bring to sticky syrup consistency.9.Filter syrup and keep ready.10.Open cooker when pressure subsides mash rice well.11.Add the jaggery syrup stir without lumps.12.You can bring to desired consistency by adding some hot water if you need.13.Now add the roasted cashew-raisin mixture with cardamom powder.14.Add all the reserved ghee stir in well and you cooker pongal is all ready.
Notes
- Use nice organic jaggery paagu vellam for nice colour and taste.
- You can add a little bit of salt when cooking rice to bring out the sweetness.
- This amount of ghee added is enough but if you like add little more.
- If you like add a bit of nutmeg powder.
- Use pongal pacha that is available in market or else ordinary raw rice will also do the job.
- Depending on the pressure cooker keep more or less whistles to make the rice nicely mushy.